Instructions

1. Rinse 1 pound of dried pinto beans under cold water and soak them overnight in a large bowl with enough water to cover the beans by 2 inches. Drain and rinse the beans the next day.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Sauté for about 5 minutes until the vegetables are softened and aromatic.
3. Add 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika to the pot. Stir and cook for an additional 2 minutes to toast the spices.
4. Pour in 6 cups of vegetable broth and add the drained pinto beans. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 hours or until the beans are tender.
5. Add 1 can (14.5 ounces) of diced tomatoes and 1 each of bay leaf to the pot. Simmer uncovered for another 30 minutes to allow the flavors to meld.
6. Season the soup with 1 each of salt and 1 each of black pepper, adjusting to your preference.
7. Remove the bay leaf and use an immersion blender to blend the soup slightly, leaving some beans whole for texture.
8. Stir in 1 tablespoon of lime juice and garnish with chopped fresh cilantro before serving.